Dietitians and nutritionists today realise the importance of knowing about peoples' food habits and patterns to be able to understand their dietary and medical problems more readily. It is my intention to study the current and traditional food habits and patterns of the various population groups by interviewing as many members of each group as possible on: - daily eating patterns - cooking methods - traditional foods - taboos, feasts and fasts In the introduction the discussion will focus on the origin of food habits and patterns and the influencing factors in a wider context.

The purpose of this study was to examine workforce characteristics of RDs in Ontario from 2003-2009. Descriptive statistics were used to determine: (1) What does the profession of dietetics look like? (2) What are the employment transition trends of RDs? Data analysis revealed two themes: (1) Succession planning for mid-career RDs- what are the priorities? (2) The shift to the community- who is paying the moving costs? Findings indicate the workforce of RDs aged 40-59 years has declined; these RDs represent the smallest proportion of the workforce with graduate-level education. There has been a shift of RDs out of government and public health settings into LTC/CCAC‟s and FHTs. Results indicate that while hospitals are the most attractive work setting, there are few RDs in the FSAD practice area. Recommendations include development of retention strategies for mid-career RDs and increasing understandings of RD workforce transition trends for future HHR planning. / UOIT

Complementary and alternative medicine (CAM) has become very popular with populations internationally and in the United States. CAM is defined as “a group of diverse medical and health systems, practices and products that are not generally considered as part of conventional medicine”. CAM is described as having five specific divisions: whole medical systems, mind-body medicine, biologically-based practices, manipulative- or body-based practices, and energy medicine. Recent studies have shown that CAM use is increasing. In the US 33% of the population reported using CAM in 1990, but 1997 usage rates increased to over 41%. The popularity of CAM is one of the reasons for the creation of the National Center for Complementary and Alternative Medicine (NCCAM) by the National Institutes of Health the Federal Government's lead agency for scientific research on the diverse medical and health care systems, practices, and products that are not generally considered part of conventional medicine”. NCCAM information was the foundation for this project. The goals of this project are to evaluate the interest of dietitians in Georgia in CAM and introduce participants of this project to a segment of CAM treatments. The primary research question is: Are dietitians in the state of Georgia interested in using CAM as part of their practice? There were three distinct portions to this project; the initial survey of the dietitian participants, the development and use of the introductory CAM lesson, and the evaluation of this lesson and final survey. The data from both the first and second surveys as well as the post test does support a positive answer to the research question, “Are registered dietitians in the state of Georgia interested in CAM? The results clearly indicate an interest from both the survey 1 and survey 2/ post test group. Some may ask, “Is this really of any importance to the dietetics profession?” The answer to this can be found in the nutrition literature. Conducting a topic search of “Complementary and alternative medicine” in three predominant nutrition journals: the American Journal of Clinical Nutrition, The Journal of Nutrition and The Journal of the American Dietetic Association, revealed more than 17,000 articles. These articles range for original research to review of original research to commentary articles evaluating the use of CAM to the dietetics practice. A number of articles addressed the importance of CAM in dietetics education as well as its importance to the practice and reimbursement for services.

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People use others' dress to make assumptions, including how they believe the wearer will behave. Observers then adjust their behavior in response to the anticipated behavior of the wearer. Physician or nurse dress affects the degree to which patients perceive the medical professional as confident, experienced, competent, mature, trustworthy, and professional. Dietitian dress has not been studied. Our purpose was to identify 1) the current level of formality of dress of registered dietitians (RD), 2) characteristics of dress codes, 3) the effect of RD dress on patient/client perceptions of professional traits, and 4) the level of formality at which an RD is perceived as being most professional. Phase I Respondents were randomly selected from the American Hospital Association database and the national WIC directory. A total of 972 managers (449 WIC and 523 hospital nutrition services) completed a survey about their facility's dress code policy for RDs, and how the facility's dietitians dress for work. Data showed that at most WIC clinics dietitians dress in Semi-Casual (khaki pants/collared knit top) attire while most hospitals dietitians dress in Business Casual II (dress slacks/knit shirt) attire. Over half of all managers surveyed felt that dietitian dress was important and a priority. Phase II Respondents were patients/clients of a hospital or WIC clinic in Illinois, Virginia, or Utah. Respondents gave demographic information and rated pictures of a dietitian in nine sets of clothing on eight characteristics: empathetic, competent, approachable, credible, organized, effective, professional, and confident. Respondents identified the dietitian with whom they would most and least prefer to have nutritional counseling. A total of 582 surveys were collected. These data showed that WIC participants and hospital patients most preferred the dietitian to dress in Business Casual (dress slacks/collared dress shirt) with a lab coat; this attire also received the most positive/desirable Professional Characteristic Scores. All respondents least preferred the dietitian dressed in Casual (jeans/knit shirt) attire; this attire received the least positive/desirable Professional Characteristic Scores. Only 1.1% of WIC and 8.1% of hospital dietitians regularly wear dress slacks, a collared shirt, and a lab coat, the patients'/clients' most preferred dress for dietitians.

Philosophiae Doctor - PhD / South Africa has not responded well to recommendations in national evaluation reports to address human resource challenges associated with the implementation of nutrition programmes and improved service delivery. Twenty-four years have passed since the dawning of democracy and the nutrition situation within the population has actually deteriorated, with persistently high levels of stunting in young children and the growing prevalence of overweight and obesity in all age groups. These conditions not only rob people of their potential, but they carry a high cost for the state and society as a whole. This study aimed to develop a comprehensive and empirically sound nutrition workforce development planning framework for the public health sector so that it is better equipped to address the nutrition-related burden of disease in South Africa. The study explored the provision of nutrition services in South Africa, focusing on the nutrition-specific work components of health personnel ‒ doctors, nurses, dietitians, nutritionists, health promoters and community health workers working at the primary health care level in the public health sector. Evidence-based workforce information was collected through a mixed methodology comprising: literature reviews, document reviews, analysis of scopes of practice, job descriptions, competencies, workforce surveys, key informant interviews and consensus assessments through the application of the Delphi technique. Permission was obtained to adapt and use questionnaires from an Australian workforce study. Ethical approval, permission to conduct the study and informed consent were obtained prior to the commencement of the interviews. Data was then analysed using descriptive statistics, content and thematic analysis and triangulation of all findings, followed by consensus assessments to describe the nutrition workforce and delineate the roles and functions thereof. The comprehensive planning framework that was developed was applied to the Western Cape province.

abstract: Currently, there has been limited research on evaluating the social media use and competency level of registered dietitian/nutritionists (RD/N). With health information increasingly sought on social media, it is imperative to understand the social media competency of health professionals. The social media use, reach, and competency level of a nationwide RD/N sample was assessed utilizing an online survey. The sample (n=500) while mostly female (97%) was representative of RD/Ns compared to the nationwide statistics from the Commission on Dietetic Registration. The sample included RD/Ns from forty-six states with California (n=44), New York (n=42), and Texas (n=34) having the largest proportion of respondents. The majority of RD/Ns engage in social media for personal use (92.4%) and 39.2% engage for professional use. One hundred and twenty-five RD/Ns reported 777 ± 1063 (mean ± SD) social media followers. As compared to non-millennial RD/Ns, millennial RD/Ns engaged significantly more in social media for personal and professional use (+10% and +13.5% respectively, p<0.001) and scored significantly higher for social media competency (p<0.001). Additionally, food and nutrition management and consultant/private practice/industry RD/Ns had significantly higher competency scores than clinical RD/Ns (p=0.015 and p=0.046, respectively). RD/Ns who use social media personally and professionally had a significantly higher competency score than RD/Ns who did not (p<0.001). There were significant associations of Facebook, Twitter, total followers and total average followers with the social media competency score (r=0.265, 0.404, 0.338, & 0.320, respectively) in RD/Ns. Specifically, the social media competency score, was found to explain 16% of the variation in the number of Twitter followers and 10% of the variation in the average number of followers by platform. These data suggest an opportunity to increase RD/Ns’ social media reach (i.e. following) by improving competency level. / Dissertation/Thesis / Doctoral Dissertation Physical Activity, Nutrition and Wellness 2017

Výživa u termických úrazů [Nutrition in Thermic Injury]. Bc. ZEMANOVÁ, Markéta, DiS. Praha, 2017. Počet stránek 84, 2. Diplomová práce (Mgr.) Univerzita Karlova, 1.lékařská fakulta Obor: Nutriční specialista Vedoucí práce MUDr. Robert Zajíček, Ph.d Abstract Aim of the thesis is summarizing current knowledge about clinical nutrition of patients with severe thermal injuries. Special emphasis is given to specifics of pediatric patients, who in many aspects react differently. The introduction focuses on history of burn medicine including nutrition, classification of burn injuries, prehospital care and role of individual members of the therapeutical multidisciplinary team logically centring on role of the dietitian. Extreme hypermetabolism, persisting a year or longer after the insult, influences nutritional recommendations including energy, macronutrients (protein, fats and carbohydrates) and micronutrients (minerals, vitamins and trace elements). Mode of administration is influenced as well. Specific facts are shown how these characteristics are reflected in daily dietetic therapy at the Clinic of Burn Medicine of the Prague Vinohrady Faculty Hospital (FNKV). In the investigative part we compare two groups of adult patients with extensive burn injuries. Inclusion criteria were age of 18-65 years, extent of...

During fiscal years 2006 and 2007, nearly 1 in 4 Veterans failed to keep their individual nutrition appointments, impeding clinic workflow, productivity, and management of weight and nutrition related health conditions. The purpose of this study was to identify determinants of nutrition appointment attendance in the Veteran population. This study examined the cognitive and structural factors that influence nutrition appointment attendance. Specifically, the study sought to determine: Veteran reported reasons for non-attendance and factors associated with appointment attendance. The research design entailed sequential use of qualitative and quantitative methods. Individual, semi-structured interviews and a mail survey were used to identify factors associated with outpatient nutrition appointment attendance. Seventeen individuals were purposively selected to represent appointment attenders (8 individuals) and non-attenders (9 individuals) in the following age groups: 18-44, 45-64, and 65 and older. Individual interviews were analyzed using constant comparative analysis. For the survey portion of the study, 349 surveys were collected. Descriptive statistics were used to summarize demographic characteristics of the survey sample. Bivariate comparisons of attenders and non-attenders revealed significant relationships between appointment keeping and the following variables: past nutrition appointment attendance, non-VA insurance, health status, income, BMI, forgetting, satisfaction, perceived importance, understanding of scheduling system, RD knowledge, family support, how referred, reminders, input to appointment time, travel, weather, difficulty with transportation, family care, feeling well, cost, parking time, and preferred day. Regression analyses suggest that only perceived family support, past attendance history, health status, and BMI remained correlated with appointment keeping when controlling for other factors. The results of this study will be used to identify ways to reduce no-shows thus increasing clinic efficiency of ambulatory care nutrition programs. The impact of increasing nutrition appointment attendance includes: improved access to nutrition appointments, more efficient use of resources, improved management of nutrition related conditions, and improved patient satisfaction.

Magister Scientiae (Nutrition Management) - MSc(NM) / The provision of quality nutrition care services is needed to address the national burden of diseases, and to reduce under- and overnutrition in South Africa. Globally, there is a lack of information and data about the perceptions, experience of, and satisfaction with the quality of nutrition care services, both from patients and dietitians. Patients and dietitians are in the best position to provide useful information pertaining to their perception and experience of nutrition care service delivery. The aim of this study was to determine the perceptions of patients and dietitians on the quality of nutrition care service delivery in the Klipfontein/Mitchells Plain Sub-Structure (KMPSS).